Ingredients
| HONEY CHIPOTLE PECAN CRUSTED SALMON: | |
| 6 each | Center cut salmon fillets |
| 2 cups | Greek yogurt, plain |
| 3 cups | Azar® Honey Chipotle Pecans, crushed |
| CARROT PUREE: | |
| 6 cups | Carrots, fresh, peeled and roughly chopped |
| 3 cups | Milk |
| ¾ teaspoon | Garlic powder |
| ¾ teaspoon | Turmeric |
| ¾ teaspoon | Smoked paprika |
| ¾ teaspoon | Chili powder |
| 1 ½ teaspoon | Salt |
| 1 ½ tablespoons | Honey |
| MARINATED KALE AND COUSCOUS: | |
| ½ cup | Lemon juice |
| ½ cup | Extra virgin olive oil |
| 3 tablespoons | Honey |
| 1 teaspoon | Salt |
| 4 quarts | Kale, fresh, chopped |
| 2 cups | Israeli couscous, boiled |
| FINAL ASSEMBLY: | |
| 3 cups | Carrot Puree |
| 6 cups | Marinated Kale and Couscous |
| 6 each | Honey Chipotle Pecan Crusted Salmon |
Procedure
Makes 6 Servings
Honey Chipotle Pecan Crusted Salmon:
- With gloves on, dip the fish into Greek yogurt, scraping off all but a thin layer.
- Place fish into the crushed honey chipotle pecans to coat. Refrigerate until ready to bake.
Carrot Puree:
- In a medium saucepan combine carrots, milk, garlic, turmeric, smoked paprika, chili powder and salt. Allow to simmer on low heat for 20-30 minutes or until the carrots are fork-tender.
- Place mixture in the blender and add honey; puree until smooth. Hold refrigerated until used for service.
Marinated Kale and Couscous:
- In a one gallon cambro, whisk together the lemon juice, olive oil, honey, salt, and pepper.
- Add kale and Israeli couscous; and toss to coat in liquid ingredients.
- Let marinate for at least one hour before serving.
To Make One Portion:
- Pre heat oven to 300°
- Bake fish for 8-10 minutes, or until cooked through.
- Warm carrot puree and spread ½ cup on the plate.
- Top with 1 cup of the Marinated Kale and Couscous and one Honey Chipotle Pecan Crusted Salmon. Serve immediately.